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Mushy Peas
Side Dish European

Mushy Peas

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.
  3. 3 Drain peas and transfer to a blender or large food processor. Add cream, butter, salt , and pepper; process until blended, but still thick with small pieces of peas.
  4. 4 Adjust seasonings to taste, and serve immediately.

By Stella

Spicy English Seven-Layer Salad
Lunch European

Spicy English Seven-Layer Salad

4.5

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 7 minutes. Drain, and rinse under cold water to cool.
  2. 2 Place the carrots in an even layer in the bottom of a large glass bowl, preferably one that is roughly the same diameter from top to bottom. Place the lettuce in a layer over the carrots. Combine the cucumber, peas and corn; spread in a layer over the lettuce. Once the pasta is cooled and drained, then spread that out over the top.
  3. 3 In a smaller bowl, stir together the mayonnaise, brown sugar, curry powder, and garlic salt. Spread this carefully over the pasta. Top with shredded Cheddar cheese. Cover, and refrigerate for at least 1 hour before serving.

By Miss Sriri

Finnish Summer Soup
Lunch European

Finnish Summer Soup

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Bring water to a boil in a large pot. Add potatoes. Reduce heat; simmer until potatoes are tender, 15 to 20 minutes.
  2. 2 Add onions, green beans, carrots, butter, salt, and black pepper to the pot; simmer until tender, then add peas.
  3. 3 Combine half-and-half and flour in a medium bowl until smooth; stir into simmering vegetables. Cook, stirring constantly, until soup is slightly thickened.

By Maryanne

Seafood Paella
Dinner European

Seafood Paella

4.6

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Bring a pot of lightly salted water to the boil: add mussels and cook until they open. Drain, and discard any unopened mussels. Boil shrimp and squid in a separate pot of lightly salted water, until opaque, 3 to 4 minutes. Drain, reserving liquid.
  2. 2 Heat olive oil in a large skillet. Add chicken pieces; cook and stir until golden brown, about 5 minutes. Transfer chicken to a plate.
  3. 3 Place garlic, bell pepper, and tomato cubes into the skillet; cook and stir until softened, about 3 minutes.
  4. 4 Meanwhile, bring fish stock and 3 cups salted water to a boil; mix in 3 cups rice, saffron, and paprika. Bring to a boil again, cover, and reduce heat; simmer until rice is tender, about 15 to 20 minutes.
  5. 5 Stir peas into the rice. Pour rice mixture into a large serving dish. Arrange cooked vegetables, chicken, and shellfish around rice. Serve hot.

By Dell

Spanish-Style Chicken and Sausage
Dinner European

Spanish-Style Chicken and Sausage

4.3

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Stir in sausage, and brown well, about 5 minutes. Remove, and drain fat. Stir chicken, onion, and green pepper into skillet, and cook 5 minutes.
  2. 2 Meanwhile, in a small bowl, stir bouillon cubes into hot water to dissolve. Stir in salt, thyme, and garlic powder. Pour into skillet.
  3. 3 Stir peas into skillet, and bring to a boil. Cover, reduce heat to medium low, and simmer about 5 minutes. Stir in rice and tomatoes; cover, remove from heat, and let stand 5 minutes.

By QueenCampbell

Quick and Easy Paella
Dinner European

Quick and Easy Paella

4.9

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
  2. 2 Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
  3. 3 Preheat oven to 425 degrees F (220 degrees C).
  4. 4 Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
  5. 5 Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
  6. 6 Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
  7. 7 Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
  8. 8 Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
  9. 9 Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.

By John Mitzewich

Authentic Paella Valenciana
Dinner European

Authentic Paella Valenciana

4.1

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Heat a paella pan over medium-high heat, and coat with olive oil. Add chicken, rabbit, and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
  2. 2 Fill the paella pan almost to the top with water, measuring the water as you add it so you can determine the amount of rice to add later. Bring to a boil. Simmer for about 1 hour to make a nice broth.
  3. 3 Season with a generous amount of salt, just enough saffron for a yellow color, thyme, and rosemary. Stir in half as much rice as the amount of water added to the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

By Jason Nelson

Authentic Paella
Dinner European

Authentic Paella

4.7

Prep
50 min
Cook
45 min
Total
105 min

Instructions

  1. 1 Rinse the rice with cold water; drain; set aside. Bring the chicken stock to a boil in a saucepan over medium-high heat, reduce the heat to low, cover, and keep warm. Work the garlic, parsley, curry powder, saffron threads, salt, black pepper, and 1/2 cup of the hot chicken stock together with a mortar and pestle until a smooth liquid forms; set the seasoning liquid aside.
  2. 2 Heat the olive oil in a paella pan over medium-high heat; cook and stir the onion until lightly browned. Stir in the chicken, shrimp, lobster, and clams; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the seasoning liquid.
  3. 3 Stir in the rice, pour in the hot chicken stock, and simmer until the rice is nearly tender, about 15 minutes. Add mushrooms, peas, and mussels; stir two times, and simmer for 10 minutes. Remove from heat; cover and let stand until rice is soft and flaky, about 7 minutes.

By ZapnTatersMom

Spanish Paella
Dinner European

Spanish Paella

4.7

Prep
45 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Heat olive oil in paella pan over medium heat. Add onion, garlic, and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 ½ cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
  2. 2 Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in ½ cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done.
  3. 3 Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
  4. 4 Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.

By Christine L

Instant Pot Shepherd's Pie with Potatoes and Yams
Dinner European

Instant Pot Shepherd's Pie with Potatoes and Yams

4.9

Prep
20 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Pour chicken broth into a multi-functional electric pressure cooker. Place a steamer rack into the pot. Add yam and potato; sprinkle pink salt on top. Close and lock the lid. Turn the valve to Seal. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove yam, potato, and rack. Strain liquid into a glass measuring cup and reserve. Return yam and potato to pot. Add milk and butter; mash using a potato masher until smooth. Scrape mashed potato topping into a bowl using a silicone spatula.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Select Saute function on the pressure cooker. Heat oil on high mode. Add onion and garlic; saute until slightly tender, 1 to 2 minutes. Add ground beef, salt, and pepper. Cook and stir until filling is well combined, 2 to 3 minutes. Add mushrooms; saute until starting to soften, about 1 minute.
  5. 5 Stir corn, peas, broccoli, carrot, and celery into the pot with the filling. Pour in reserved potato liquid. Close and lock the lid. Set pot to Manual function. Select low pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 5 to 10 minutes for pressure to build.
  6. 6 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Strain out excess liquid and discard; return filling to pot. Set pot to Saute mode.
  7. 7 Dissolve gravy mix in just enough water to dissolve the powder; add to the filling in the pot. Cook and stir until gravy thickens, about 2 minutes. Transfer filling to a baking dish and cover with the mashed topping. Sprinkle Cheddar cheese on top.
  8. 8 Bake in the preheated oven until cheese is melted, about 10 minutes.
  9. 9 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil shepherd's pie until top is browned, 3 to 5 minutes. Let sit for 5 minutes before serving.

By Jjmcrae

Chinese Egg Soup
Chinese

Chinese Egg Soup

4.1

Prep
2 min
Cook
13 min
Total
15 min

Instructions

  1. 1 Bring chicken broth and peas to a boil in a large saucepan.
  2. 2 Slowly add egg to the boiling broth, stirring constantly. Serve hot, garnished with chopped green onions.

By akhowell

Basmati Rice
Dinner

Basmati Rice

4.3

Prep
Cook
20 min
Total
20 min

Instructions

  1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. 2 When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

By Kristine Weatherly

Creamed Peas
Dinner

Creamed Peas

4.6

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Bring water, peas, and salt to a boil in a saucepan; cook until peas are just tender, about 2 minutes. Drain and return peas to saucepan. Reduce heat to medium and stir in flour. Add butter and enough milk to barely cover peas. Cook and stir until thickened, 5 to 10 minutes.

By joyce o

Green Pea Patties
Appetizer

Green Pea Patties

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook peas in boiling water, stirring occasionally, until tender, about 5 minutes. Drain and transfer to a bowl; mash peas using a fork.
  2. 2 Mix flour, Parmesan cheese, egg, milk, baking powder, salt, and pepper into mashed peas, adding more milk or flour until mixture holds together. Shape pea mixture into 1/2-inch-thick patties.
  3. 3 Heat olive oil in a skillet over medium heat.
  4. 4 Fry patties in hot oil until golden, 3 to 4 minutes per side.

By siulinskitchen

Bacon Ranch Pea Salad
Side Dish

Bacon Ranch Pea Salad

4.5

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
  2. 2 Bring water to a boil in a pot. Boil peas, 1 minute, until just tender, and drain. Cool peas under cold running water.
  3. 3 In a bowl, toss together bacon, peas, onion, ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.

By Susan Sunderman

One Dish Chicken Noodles
Dinner

One Dish Chicken Noodles

4.1

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat oil in a large skillet. Cube chicken into bite-sized pieces and brown in hot oil.
  2. 2 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
  3. 3 Add hot cooked noodles to chicken in the skillet and pour in gravy and peas. Stir together until ingredients are coated with gravy.
  4. 4 Cover skillet, reduce heat to medium-low, and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the skillet.

By Susan DiMario

Gram's Chicken Pot Pie
Dinner

Gram's Chicken Pot Pie

4.5

Prep
Cook
Total

Instructions

  1. 1 In a large heavy pot, place chicken and water to cover. Bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. When chicken is boiled and tender, pick all the meat off of the bones.
  2. 2 Preheat oven to 400 degrees F (200 degrees C).
  3. 3 Open 1 can of cream of mushroom soup and pour into a small saucepan. Add frozen peas and carrots, water and chicken bouillon to taste. Simmer all together until the soup is smooth. Add chicken meat and mix all together.
  4. 4 Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown. Yummy!

By Jill

Paper Salmon
Dinner American

Paper Salmon

4.1

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Place each piece of salmon on a large (12 inch) circle of parchment paper so that they are 1 inch from the center. Cover each with a spoonful of peas, a clove of crushed garlic, a squeeze of lemon juice and a drizzle of olive oil. Fold the paper over into a packet and seal the edges by crimping and folding like a pasty. Place on a baking sheet.
  3. 3 Bake for 15 minutes in the preheated oven, or until fish is able to flake with a fork. To serve, place the packets onto serving plates and cut open the center in the shape of a cross.

By Karen

Peas Supreme
Dinner

Peas Supreme

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Pour peas in a saucepan and cover with water. Bring water to a boil, reduce heat to medium-low, and simmer until peas are hot and tender, 5 to 7 minutes; drain.
  2. 2 Cook and stir bacon in a large skillet over medium-high heat until the fat renders and the bacon is crisp, 7 to 10 minutes. Stir onion into the bacon dripping; cook and stir with the bacon until tender, 5 to 7 minutes.
  3. 3 Pour cream over the bacon mixture; cook and stir until the cream thickens, about 5 minutes. Season thickened cream with monosodium glutamate, salt, and pepper. Pour sherry into the thickened cream. Add drained peas and mushrooms to the skillet; gently stir to coat.

By BOJIBLUE

Sweet Pea Autumn Casserole from Country Crock
Dinner

Sweet Pea Autumn Casserole from Country Crock

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine Hellmann's or Best Foods Real Mayonnaise, mushrooms, cranberries and milk in large microwave-safe bowl. Microwave at HIGH 45 seconds; stir. Stir in hot peas, then turn into greased 1-quart shallow casserole.
  2. 2 Combine stuffing mix with Country Crock Spread in a small bowl, then sprinkle over pea mixture. Bake 10 minutes or until golden brown.

By Allrecipes Member

Oven Beef Stew
Dinner

Oven Beef Stew

4.1

Prep
15 min
Cook
240 min
Total
255 min

Instructions

  1. 1 Preheat oven to 250 degrees F (120 degrees C).
  2. 2 In a 2 to 3 quart casserole dish, combine the stew meat, potatoes, carrots, mushroom soup, French onion soup and water. Mix together well.
  3. 3 Bake, uncovered, for 4 to 5 hours, stirring occasionally. Mix in the peas 15 minutes before serving.

By KARPITS

Peas with Mushrooms
Dinner

Peas with Mushrooms

4.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Cook peas according to package directions. Set aside.
  2. 2 Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

By MOLSON7

Chicken Fricasee
Dinner

Chicken Fricasee

3.4

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Heat oil in a large pot or Dutch oven, over medium-high heat. Briefly brown chicken pieces in batches. When all of the pieces have been browned, return them all to the pot and cover with a layer of sliced onions, and then potatoes. Season with pepper and sprinkle with parsley. Pour the chicken broth over all.
  2. 2 Cover and simmer on low heat for 45 minutes, pushing potatoes down into the liquid occasionally. When potatoes are tender but not mushy, add frozen peas and simmer for 5 more minutes.

By Cindy

Cheesy Chicken Pot Pie
Dinner

Cheesy Chicken Pot Pie

4.6

Prep
15 min
Cook
45 min
Total
120 min

Instructions

  1. 1 In a medium saucepan combine the stock, chicken, peas, celery, and carrots. Bring to a boil.
  2. 2 Mix cornstarch with milk and stir into the stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
  3. 3 Preheat the oven to 325 degrees F (175 degrees C).
  4. 4 Stir cheese into the filling mixture and pour into a 9-inch pie crust. Top with second crust, seal edges, and cut slits in the top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until the top crust is golden brown.

By Chris